Spiced Potato bites Recipe

Ingredients

700 gm Potato
4 tbs. cooking oil
½ tsp. salt or according to taste
¼ tsp. garam masala
½ tsp. cumin seeds (Zeera) powder
½ tsp. coriander (Dhaniya) powder
½ tsp. chili (Lal Mirch) powder (to taste)

Instructions

Boil the potatoes with skins till soft. Cool.Peel and dice into 1 inch cubes.
In a non-stick pan heat the oil on medium heat. Add the potatoes and fry lightly stirring occasionally till golden brown. Add all spices and stir till potatoes are evenly coated.
Remove. Serve hot or cold.

after cooking

Faluda Recipe

Ingredients

Pre-boiled spaghetti (unsalted)
2-3 scoops of Vanilla
or Pistachio ice cream
½ cup cold milk
Rose syrup or Roohafza (according to taste)
Crushed ice
A few tbs. of preset Jell-O (optional)
Assorted fruits chopped pineapple. peaches... banana....etc. (optional)
Assorted dry fruits (optional)

Instructions

Take a tall, wide-mouthed glass.
Add all the ingredients in a layered form.
Serve chilled.

Serving: 2-3 persons

after making

Sewaiyan-Plain Recipe

Ingredients

100 grm. Sewayyan
4 tbs. ghee or butter
3-4 green cardamom (Chhoti Ilaichi)
4-5 tbs. sugar
1 cup water
1 pinch of yellow food color (optional)
2 tbs. Khoya or powdered milk (optional)
½ tsp. Kewra essence
Dry fruit (according to taste)

Instructions

In a pan add the ghee or butter and seeds of 3 cardamoms. Add the Sewayyan and roast them on very low flame till their color changes to a darker shade. Stir constantly. In another pan meanwhile add the sugar, water and seeds of 1 cardamom and also the yellow food color if you wish. Bring to the boil and remove from heat.
When the Sewayyan have turned a browner shade add this sugar syrup to them all the while stirring constantly.
Add the khoya or powdered milk at this time if you like and the dry fruit.
Cover and let cook for 5-6 minutes till the water has dried and the sewayyian have become tender. Add the kewra essence and remove from heat. Garnish with dry fruit and serve either plain or with fresh cream. Can be served both hot and cold.

Serving: 4 - 6 persons

after cooking

cream Kulfi Recipe

Ingredients

1 cup or 160 ml evaporated full cream milk.
850 gms. Cream
2 slices of bread
500 gms. Condensed sweetened milk
½ cup water
6-8 green cardamom (Chhoti Ilaichi)-seeds crushed
10 pistachio-crushed
2 tbs. rose water
Few drops of Kewra

Instructions

Mix all the ingredients blend them well, pour the mixture in the containers and Freeze

Serving: 10

after cooking

Classic Breakfast Recipe

Ingredients

Puri

2 cups white flour (maida) & ½ Cup Aata
(makes about 15 puris)
Oil for deep frying


Aloo ki Bhujya

250 grm. potato
½ tsp. salt
½ tsp chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
½ tsp. onion seeds (Kalonji)

Cholay

½ cup boiled Chanay
¼ tsp. salt
¼ tsp baking soda
¼ tsp cumin seeds (Zeera) powder
¼ tsp crushed whole red chilies
1/8 tsp. turmeric (Haldi) powder
1/8 tsp garam masala powder

Halva

2 tbs. semolina (Suji)
2 tbs. ghee
3 tbs. sugar
3 green cardamom (Chhoti Ilaichi) seeds
A pinch of yellow food color(optional)

 

Instructions

Puri
Mix maida and flour. Make the dough with 1 cup of water using 2 tsp oil to help in making dough. Make into small puris (pancake like)
as flat as you can and deep fry in hot oil.

Aaloo Ki Bhujya
Cut the potatoes into small cubes.
Add spices, 1 cup of water and leave on low heat.

after cooking

Nihari Recipe

Ingredients

1/2 Kg. beef -ask for Nihari meat (shank)
1½ tsp. salt
½ tsp red chili (Lal Mirch) powder
½ tsp. Kashmiri chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
1 tbs. coriander (Dhaniya) powder
1½ cup oil
3 tbs. white flour (maida)
1 tsp ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste

For garnishing

1 to 1 ½ inch ginger (Adrak) (Julian)
2 tbs. chopped coriander (Dhaniya) leaves
3 to 4 chopped green chilies
2 Lemon (sliced)

Special Nihari spices

2 tbs. Fennel (Saunf)
½ tsp black pepper (Kali Mirch)
½ tsp. cumin seeds (Zeera)
2 green cardamom (Chhoti Ilaichi) seeds
10 cloves (Laung)
2 black cardamom (Bari Ilaichi)
1 stick of cinnamon (Dalchini)
1 bay leaves (Tezpatta)
¼ tsp. nutmeg (Jaiphal) and mace (Javitri)
2 tbs. coriander (Dhaniya) seeds
1 stick (Piplee)
1 aniseed flower (Badian) 

Instructions

Put ½ cup oil in a pot. Add meat and fry it a little.
Add salt, chili powder, Turmeric (Haldi) powder, Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste. Add a little water and mix well.
Dissolve maida in 1 cup of water and add this to the meat and bring to boil.
Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.

after cooking

Gajar ka Halva Recipe

Ingredients

1 kg carrots grated
1 cup sugar
4-5 green cardamom (Chhoti Ilaichi) seeds
½ cup ghee
khoya (Ricotta cheese)
1 tbs. Kewra essence
dry fruits (pistachio, almond, raisins)
5-6 tbs. powder milk

 

Instructions

Grate the carrots and put them in a pot on low heat along with the ilaichi seeds.
When they become soft and water dries add sugar and again leave for the water to dry. Then add oil, khoya, dry fruit and milk and dry the water on high heat.

When done add kewra before removing from heat.

Can be served hot or cold.

Serving: 8 persons

after cooking

Chuqandar Gosht Recipe

Ingredients

1 Kg. mutton
800 grm. chuqandar-chopped
1½ tsp. salt (according to taste)
2 tbs. Coriander (Dhaniya) powder
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
2 medium onion-chopped
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tomato-chopped
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
¼ tsp. cumin seeds (Zeera)
1 cup fresh coriander (Dhaniya) leaves-chopped
3-4 green chilies
1 small piece of ginger (Adrak) – sliced
2 tbs. lemon juice

Instructions

Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add chuqandar Cook till chuqandar is done and the water dries.
Garnish with fresh Dhaniya leaves, sliced ginger and sprinkle garam masala powder.
Serve with chapatti or boiled rice
Serving: 6 to 8 persons

after cooking

Brain Masala Recipe

Ingredients

1 cow or 4 goat brain
½ tsp. turmeric (Haldi) powder
¾ tsp. salt
1 medium sized onion sliced
3 tbs. oil
½ tsp. chili (Lal Mirch) powder
½ tsp. garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste
2 tbs. yogurt
½ tsp. garam masala powder
4 tbs. Chopped fresh coriander (Dhaniya) leaves and slices of ginger (Adrak) for garnish

Instructions

First boil the Brain with ½ tsp of salt and 1/8 tsp of Turmeric (Haldi) till it becomes firm. Drain, clean, de-vein and cut into coarse pieces.
In a pot take the oil and sauté the onion till light brown.
Add the remaining ¼ tsp. salt, chili powder, Turmeric (Haldi), Ginger (Adrak) paste, Garlic (Lehsan) paste and yogurt and mix well.
Add the Brain pieces, cover and cook on medium heat till it are cooked and the oil rises above the spices. Sprinkle garam masala powder.
Garnish with fresh chopped Coriander (Dhaniya) leaves and Ginger (Adrak).
Serve hot with naan.

Serving: 2 to 3 persons.

Chicken Tikka Chatpata Recipe

Ingredients

2 chickens breasts (skinless) 4 pcs.
1 tsp ginger (Adrak) paste
1 tsp garlic (Lehsan) paste
1 tsp salt
1 tbs. chili (Lal Mirch) powder
½ cup Lime juice
¼ cup water
3 tbs. oil
½ tsp. garam masala

Instructions

Mix all the ingredients together except for the chicken to make the marinade.
With a sharp knife make 4-5 deep cuts in the chicken breast width wise. Marinate the chicken in the mixture overnight.
Before you cook the chicken, sprinkle ¼ tsp. of red chili powder evenly over each piece.
Grill it on a BBQ or broil it in an oven for 35 minutes.
Serve with fresh lime.
WARNING: This is a VERY HOT recipe that I came up with, but it’s absolutely DELICIOUS! (If you don't pass out)
Serving: 3 to 4 persons

after cooking

Cutlets Recipe

Ingredients

2-3 medium size potatoes boiled
1 tsp. salt or according to taste
½ tsp. ground black pepper (Kali Mirch)
Breadcrumbs for coating
1 egg beaten
Oil for deep-frying
Assortment of fillings

Instructions

Boil the potatoes and remove their skins. Allow to cool and then mash to paste. Add the salt and pepper and mix well. Take a small amount of this mixture in the hand and flatten to a disc shape. Add the filling in the middle and cover on all sides to form a kabab like shape. Dip in beaten egg and then roll in breadcrumbs to coat well all over. Deep fry till golden brown. Serve with ketchup or chutney.

Fillings:
1. Grated Cheddar or Mozzarella Cheese
2. Pre cooked keema (mincemeat)
3. Grated carrots, cabbage, capsicum , peas mixture.
4. Any other preferred filling that you like.

Cholay-Quick Recipe

Ingredients

1 Can Goya Garbanzo Beans (chick peas)
1½ Lemons
1/4 tsp chili (Lal Mirch) powder
1/2 tsp Chaat Masala
1/2 Tomato
1/2 Green Chili
1/4 Medium Onion
1 tbs. fresh coriander (Dhaniya) leaves
Salt to taste 

Instructions

Rinse the garbanzo beans.
Dice the tomato
Dice the onion
Dice the green chili
Mix everything into a bowl and add
the lemon juice, everything else.
Mix and serve.

It takes about 5 minutes to make this
Chatpata snack!

Chicken in Tomato Sauce Recipe

Ingredients

½ kg. chicken
3-4 tomatoes-chopped
1 onion-chopped
3-4 whole green chilies
¼ tsp crushed black pepper (Kali Mirch)
1 tsp. salt (according to taste)
3 tbs. oil
1 tsp garlic (Lehsan) paste
½ tsp ginger (Adrak) paste 

Instructions

In a pot add chicken, garlic, ginger and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked. Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the black pepper, stir and remove from heat.

Serve with rice.

Serving: 4

after cooking

Chanay Ki Dal Gosht Recipe

Ingredients

½ kg. mutton or chicken
1½ tsp. salt (according to taste)
1¼ tsp turmeric (Haldi) powder
1/2 tsp chili (Lal Mirch) powder
1 medium onion chopped
1 cup Dal Chana presoaked
¼ tsp. ginger (Adrak) paste
¼ tsp. garam masala
3 tbs. oil

 

Instructions

Fry the onion in oil till it starts to turn brown. Add the spices and meat and let the water dry.
Add the presoaked Dal and 2 glasses of
water. Cover and leave on low heat to tenderize.
When both meat and Dal have softened add Ginger (Adrak) and gram masala.
Baghar /Tarka: Fry a few slices of onion in a little oil and when brown add along with hot oil to the dish.
Garnish with fresh Coriander (Dhaniya) leaves and chopped green chili.
Serve with lemon.

TIP: If cooking chicken boil the Dal beforehand because chicken does not take that long to tenderize whereas the Dal takes a longer time.
Serving: 5 to 6 persons

after cooking

Palak Gosht Recipe

Ingredients

1 Kg. mutton
1 Kg. Palak
1-1½ tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tomato-chopped
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
¼ tsp. cumin seeds (Zeera)
3-4 green chilies
1 small of ginger (Adrak)–sliced
2 tbs. corn or wheat flour
1 tbs. dry fenugreek (Methi) leaves - Kasuri

Instructions

Steam/blanch the Palak and grind.
Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize.
When meat is almost done add ground Palak, Methi and flour. Cook till water dries.
Garnish with fresh chopped green chilies.
Serve with chapati or naan
Serving: 6 -8 persons

after cooking

Tikka Boti Recipe

Ingredients

½ kg cubes of beef
2 tbs. raw papaya (grinded)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
½ tsp. salt (according to taste)
2 tbs. yogurt
1 tsp chili (Lal Mirch) powder or
1 tbs. chopped green chilies 

Instructions

Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours preferably overnight.
Grill/barbeque over charcoal.
Serve with Mint (Podina) chutney, yogurt and onion rings and Naan.
Serving: 2 to 3 persons

after cooking

Samosa Recipe

Ingredients

½ Kg minced beef
½ tsp. salt (to taste)
¼ tsp. turmeric (Haldi) powder
¼ tsp. chili (Lal Mirch) powder
3-4 green chilies chopped
2 onion coarsely sliced
1 cup fresh coriander (Dhaniya) leaves

Instructions

Put the meat in a pot on medium-low heat and dry the water already present in it stirring constantly to prevent burning along with salt, pepper and haldi.
When water dries add green chili, onion and dhaniya and dry water on high heat and remove.
Take the ready-made samosa strips available in market and use this filling. Seal the edges of samosa using a mixture of some flour dissolved in a little water and cooked into a thick paste.

samosa

Tahari Recipe

Ingredients

1¼ cup rice (presoaked at least 1 hour)
1½ tsp. garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste
1 tsp. salt (according to taste)
½ tsp. turmeric (Haldi) powder
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1 stick of cinnamon (Dalchini)
1 large tomato
2-3 green chilies
3-4 potatoes peeled and cut in half
1 medium sized onion
3-4 tbs. oil
½ tsp. cumin seeds (Zeera)
6 whole black pepper (Kali Mirch)

Instructions

Fry the sliced onion in oil until transparent.
Add all spices including green chilies and chopped tomato along with ½ cup of water and cook on medium flame until the spices are well mixed and the tomato has softened.
Add the potato and 1 glass of water, cover and cook till the potatoes are almost soft.
Add in the pre-soaked rice and water so much so that it reaches 1 1/2 cm. above the surface of the rice.
Cover and cook on high heat until the rice is soft and then lower the heat to the minimum.
Remove from heat after 5 minutes.
Serve with Raita or pickle (Achaar)
Serving: 2 to 3 persons

Tahari Recipe  

Chicken Shaslick Recipe

Ingredients

1 Kg. boneless chicken
2 tsp Salt
1 tsp chili (Lal Mirch) powder
2 Green Bell peppers
3 Medium Onions
6 Small green chilies
½ Kg canned whole/diced tomatoes
½ Cup Ketchup
3 tbs. Soy Sauce
3 tbs. Oil

Instructions

Cut the chicken into cubes and
fry it in oil on low-medium heat
until the chicken is white. (15 minutes)
Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well.
Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft.
Serve with boiled rice.
Serving: 3 to 4 persons

chicken shaslick

Burfi Recipe

Ingredients

4 cups powdered milk
1 evaporated milk
Seeds of 4-5 green cardamom (Chhoti Ilaichi)
2 cups sugar
1/2 cup water
2 tbs. oil or ghee 

Instructions

In the powdered milk add enough evaporated milk to knead it into a hard dough. Roll it up into a hard ball and keep it in the freezer for 15-20 minutes. Then take it out and grate it with a coarse grater. In a pot heat the oil and add the ilaichi seeds, grated milk, sugar and water and cook on low heat and keep stirring till the water has dried and it starts to come together and leaves the sides of the pot. Add a few drops of Kewra essence (optional) and set in a flat dish. When cool cut into pieces.

Serving: 6-8 persons

Variants:

COCONUT BURFI
Do not add water. Add grated coconut according to taste and yellow food color.

PISTA BURFI
Add chopped pista according to taste and green food color.

BADAM BURFI
Add grated almond

KAJU BURFI
Add grated kaju (cashew nuts)

CHOCOLATE BURFI
Add chocolate powder.

Burfi Recipe  

Bhindi - Fried Recipe

Ingredients

2 cups of cut up Bhindi (okra)
1 small onion
½ tsp. cumin seeds (Zeera)
3-4 Whole dried red chilies
½ tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) 
2 tbs. oil
1 tbs. tamarind (Imli) paste - optional
1 tomato (optional)

Instructions

Sauté the sliced onion till transparent-light brown.
Add Cumin Seeds (Zeera), salt, Turmeric (Haldi), Bhindi and chilies.
Cover and cook on low heat till soft. Do not add water. (Don’t stir so much otherwise it will breakup).
To check if done, stir. When the sticky texture disappears, it’s done.
Serve with chapati

Serving: 2 persons

Bhindi - Fried Recipe

Qorma Badami Recipe

Ingredients

1 Kg mutton or chicken
100 grm almond (blanched)
4 black cardamom (Bari Ilaichi) seeds
18 green cardamom (Chhoti Ilaichi)
24 cloves (Laung)
24 whole black pepper (Kali Mirch)
8 tsp. coriander (Dhaniya) powder
250 grm. onion
1 to 1½ tsp. salt (according to taste)
1 ½ tbs. garlic (Lehsan) paste
1 tbs. ginger (Adrak) paste
250 grm. yogurt
1½ to 2 tsp. chili (Lal Mirch) powder
250 grm. ghee or oil.
1 pinch of nutmeg (Jaiphal) and mace (Javitri) powder
1 tbs. of Kewra
1 tsp. sugar 

Instructions

Slice the onion finely and fry in the ghee/oil on very low flame till they are golden-brown.
Remove the fried onion from the oil and keep aside. In the oil add all the spices (except the nutmeg, sugar and Kewra) with a little water to prevent burning.
Add the meat and mix well with the spices. When the water of the meat has dried, add 2-3 glasses of water (1 glass enough for chicken). By now the fried onion would have cooled and turned crisp. Crush it and add it to the pot.
Cover and cook on low flame till the meat is tender. When the meat has softened and the gravy has acquired the desired consistency, add a pinch of Nutmeg (jaiphal) and Mace (Javitri), Kewra, almond and sugar. Leave on very low heat (dum) for two minutes.
Serve hot with naan.
Serving: 6 to 8 persons.

after cooking

Trifle Recipe

Ingredients

A few slices of plain sponge cake
1 liter of milk
2 tbs. custard powder
3-4 tbs. sugar (more if you like it really sweet)
Assorted fruits chopped
Whipped cream
Jello (flavored gelatin)..prepare according to instructions on the packet

Instructions

In a dish, line the bottom with slices of the sponge cake. Sprinkle a little milk or any fruit juice to moisten it.
In a cup combine the custard powder with 2 tablespoons of milk and mix to form a paste. In a saucepan, bring the liter of milk to boil and add the custard powder mix slowly while stirring simultaneously.
Simmer for 5 minutes till slightly thick then remove from heat.
When a bit cool spread evenly over the cake layer. Then add a layer of fruits. Mix the jello according to instructions on the packet. When the jello has cooled and has started to thicken, spread it as a layer over the fruit.
Leave to cool and set for a while in the fridge. Top with whipped cream. Chill and serve,

Serving: 4-6 persons

after cooking

Unday ka Halva Recipe

Ingredients

12 eggs
1 cup sugar
4-5 green cardamom (Chhoti ilaichi) - seeds
1 cup ghee (not oil)
dry fruits - pistachio (Pistay), almond (Badam), raisins (Kishmish) 

Instructions

Mix all into a pot and cook over a low flame stirring
constantly till the mixture is light brown and dry.
Put onto a plate and flatten into a 1" layer.
After it cools down cut into small pieces.

Serving: 6 to 8 persons

after cooking

Vegetable Fritters Recipe

Ingredients

1 large potato, peeled
1 carrot, peeled
1 onion
1 zucchini
30 grm. butter
half teaspoon curry powder
salt, pepper and lemon juice to taste
chili (optional)
2 tbs. plain flour
1 egg, beaten
half cup vegetable oil

Salsa Dipping Sauce:
1 tomato, chopped
1 spring onion, sliced
1 cup plain yogurt
2 tablespoons lemon juice
1 tbs. finely chopped parsley 

Instructions

1. Coarsely grate each of the vegetables
separately. Mix potato, carrot and onion together.
Reserve the zucchini.

2. Heat butter in pan. Gently cook the curry powder
for 1 minute. Add grated potato, carrot and onion.
Cook for 5 minutes, until the mixture has thickened.
Meanwhile also add salt, pepper, lemon juice and
chili (optional).

3. Transfer to a bowl. Add grated zucchini and
flour. Mix well. Stir in egg until well combined.

4. Heat oil in frying pan. Drop level tablespoonfuls
of mixture into pan. Cook on both sides until crisp.
Drain on absorbent paper.

Serve with Salsa Dipping Sauce.

5. To prepare Salsa Dipping Sauce:
Place all ingredients in a food processor or

after cooking

Zarda Recipe

Ingredients

1 Kg rice presoaked
800 gms. to 1 kg sugar (as per taste)
¼ tsp. yellow food color
2-3 tbs. oil
Dry fruit-raisins (Kishmish), pistachio (Pistay), almonds (Badam)
10-12 cloves (laung)
8-10 green cardamom (Chhoti Ilaichi)
Khoya or cream or ricotta cheese
1/2 tsp. Kewra essence
¼ Kg. Khoya

Instructions

Soak the rice for at least an hour. In pot add water till half full.
Add color, 5-6 cloves and 4-5 ilaichi, boil and add rice.
When the rice is almost cooked then drain.
Then in oil add rest of the cloves and ilaichi
and fry on low heat.
Add the well drained rice and sugar.
Mix well.
Cover and cook for a few minutes on low heat.
Then add khoya and dry fruits.
Mix and before removing from heat add kewra.

Serving: 6 to 8 persons.

after cooking

Tomato Keema Recipe

Ingredients

½ kg. minced beef
250 grm. Potatoes (cut in small pieces)
250 grm. tomatoes (remove skin and chop)
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves
1 black cardamom (Bari Ilaichi)
1/4 tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions

Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add tomatoes and cook till they are done and water dries.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan or boiled rice.
Serving: 4 to 5 persons

after cooking

by:anum

Bariyani Recipe

Ingredients

Bariyan
¾ cup dal moong
¼ cup dal chana
2 tbs. besan
½ tsp. salt
½ tsp. Cumin seeds (Zeera)
1 tsp. crushed black pepper (Kali Mirch)
½ tsp. crushed red chilies
1 pinch Asafetida (Heeng)
½ tsp. ginger (Adrak) paste

Gravy
4 tsp oil
½ tsp chili (Lal Mirch) powder
½ tsp. ginger (Adrak) paste
1 large onion – paste
2 tsp. coriander (Dhaniya) powder
1 tsp. salt
1/8 tsp. turmeric (Haldi) powder
½ tsp garam masala

Instructions

Bariyan
Mix all ingredients and leave for half an hour. Deep fry on low heat using a full teaspoon of paste to form pakoray till golden brown. OR dry in oven.
Gravy
Fry the onion till brown. Add all ingredients and fry. Add 1 cup of water and keep cooking till the desired gravy is ready. Add bariyan and garnish with chilies.
Serve with chapati
If you like add boiled papal in curry.
When the water is half dried, crush the onion you fried earlier and add to it.
Cook it and let the meat soften and the desired consistency of curry is achieved.

Serving: 6 to 8 persons

after cooking

Balushahi Recipe

Ingredients

750 gms. Sugar
1 cup water to make syrup
500 gms. Maida (if self raising flour is used soda is not required)
½ tsp. soda
200 gms. Ghee for frying
1 tbs. yogurt
1 tsp. baking powder
Orange food color

Instructions

Mix sugar and water and cook to make syrup.
Mix other ingredients (except ghee) and water adequate to roll.
Make small patties and fry on low heat. Soak in syrup briefly and let the syrup covering on the balushahi dry.

Serving: Enough for 10 persons

after cooking

by: marwa